Isn't "smoked" chipotles redundant?
Okay, just teasing.
Smoked Jalapeno's = Chipotles.
We've had a couple of good discussions about "peppers" I'll have to check the search, but they weren't about smoking them.
Have heard lots of people talking about them, a few with other smokers, but I haven't heard of anyone with a CS doing them.
So, I'm in the process myself of doing this.
Hey Tom (he's our Pepper Guru) whatdayathink? If anyone's done it or going to do it, Tom's the one.
I've modified a recipe from this site (thanks Randy):
Randy's Chipotles in a Weber
Everyone says to smoke them for days (hmmmm, another advantage to a CS) so I'm working this part out.
Smoke at 150 for 2 days. I've followed Randy's advice for cleaning and preparing. For wood, I'm going to add Pecan, just an oz. and them each 12 hrs, another oz.
Now I'm concerned about the extra humidity in the CS, so I'm going to pop open the door to let moisture out.
So, until someone has a better answer, it's off we go. But I'm no pepper expert, I just want to dry my own chili's.
Smokin'
Another good Pepper Site:
Fiery Foods Check out the Chipotle Profile